Page 154 presents a delight in everything chocolate-worthy. I flipped through the pages craving chocolate and came out with a mouthful (or should I say MOUTHFULLS) of pure chocolatey heaven. My week of non-stop running at gym can be owed to this delicious recipe from Sarah Graham's (afoodieliveshere blogger and unpretentious cook) Bitten(Published by Random House Struik).

Mini Molten Chocolate cakes

Serves 8 | Prep 10mins | Baking Time: 10-12minutes

Ingredients

300g dark chocolate, roughly chopped

50g unsalted butter, softened

150g icing sugar

4 eggs

1tsp vanilla extract

2Tbsp cake flour

50g white chocolate, roughly chopped

Method

Preheat oven 200 degrees and lightly grease eight holes in a muffin or cupcake tin with a little butter.

Melt dark chocolate in a saucepan over a low heat, stirring regularly so that you get a silky texture. Allow to cool slightly.

Cream together the butter and icing sugar in a mixing bowl and slowly add eggs and vanilla extract.

Add the flour, mix gently and then add the melted chocolate. Mix a little more until its nice and smooth, and then stir in the white chocolate bits.

Divide the mixture between the holes in the tin and bake for 10-12 minutes. Remove the cakes from the tin as soon as possible and serve with whipped cream.

The recipe was incredibly easy to follow - easier to follow than to lose the calories gained. I ended up making 12 instead of the 8, and better for it, because if the cakes were any bigger they would leave you with a sickly rich feeling. They are divinly rich and gooey. I also baked them for 15mins as mine were too gooey to remove from the tin. I would advise letting them cool rather than whipping them out immediately and then warming them up if need be. They taste good: hot, cold, or even on toast.